PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DALAM PEMBUATAN MINUMAN INSTAN
Abstract: The purpose of this
study was to get the best ratio of sugar in making pedada fruit instant drink.
Research used a to drink powder instant pedada fruit. The method used in this
study was completely randomized design with 4 treatments and 4 replications.
The treatment were GA1 (Sugar 70 : Extracts pedada 30), GA2 (Sugar 60 : 40
Extracts pedada), GA3 (Sugar 50 : Extracts pedada 50) and GA4 (Sugar 40 :
Extracts pedada 60). The result showed that sugar ratio formulation significant
effect on total sugar, total acid, yield, assessment of sensory descriptive
colour parameters, flavor parameters assessment of hedonic states like instant
pedada fruit. The best treatment was GA4 (Sugar 40 : extracts pedada 60) based
on water content 1.71%, ash content 1.54%, total sugar 43.11%, yeald 67.15% and
total acid 2.97%. Assessment of sensory
and descriptive were colour is white, rather flavorful pedada fruit, acid,
texture is rather smooth.
Penulis: Agung Surya Wiratno,
Vonny Setiaries Johan, Faizah Hamzah
Kode Jurnal: jppertaniandd170318
